Nakiri 185mm x 62mm AS/A2 Super Dammy with Spotted Gum Grip
If you blended the razor thin cutting edge of a Japanese Nakiri with the satisfying heft of a Chinese cleaver, added a little more height than is traditionally found on a Nakiri and packaged it all up with some very cool Oblivion Blades style and some of Jezz’s super dammy steel, this knife is what you would have created.
Iconic from the word go and an amazing performer on the board. The added weight feels so satisfying and yet this thing will cut translucent slices without breaking a sweat. Thin where it counts, the OB super dammy, a blend of Aogami Super and Aogami #2 hardened to 65HRC, takes an amazingly sharp edge, and is tough!
Jezz is a professionally trained chef and knows what makes a great culinary knife. The edge profile features a nice amount of flat for the chop, chop, chop and a touch of curve for the rock, rock, rock. At 185mm you also have a good amount of blade length for slicing if required.
Moving away from the edge, the profile takes some inspiration from a classic cleaver and with the signature OB tapered, round handle in Australian native spotted gum the knife has an instant classic feel about. Certainly, a high performance knife with an epically cool, vintage look about it.
Product Specification
Blade Type: Nakiri
Overall length:
Edge Length: 185mm
Spine Heel: 3.19mm
Spine Mid: 2.99mm
Spine Tip (20mm before): 2.97mm
Blade Height: 62mm
Weight: 276g
Cutting Edge Steel: Damascus
Stainless: No
HRC: 65
Blade Construction: Damascus
Blade Finish: Acid Etched (Forced Patina) and Brute de Forge
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Figured Spotted Gum
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
